Butter

Small amounts of butter contain only traces of lactose, so moderate consumption of butter is not generally a problem for those with lactose intolerance.^[22] People with milk allergies do need to avoid butter, which does contain enough of the allergy-causing proteins to cause reactions.^[23]. Some of the improvements that are being worked on are:. In recent decades, though, it has become accepted that the trans fats contained in hydrogenated margarines significantly raise "bad" LDL cholesterol levels, possibly to a worse extent than butter. There is a great deal of active research and development into mobile phone technology that is currently underway. For many years, vegetable margarine was recommended as a substitute, since it is an unsaturated fat and contains little or no cholesterol. Vulnerabilities (such as SMS spoofing) have been found in many current protocols that continue to allow the possibility of eavesdropping or cloning. For these reasons, butter has been generally considered to be a contributor to health problems, especially heart disease. Although more recent digital systems (such as GSM) have attempted to address these fundamental issues, security problems continue to persist.

According to USDA figures, one tablespoon of butter (14 grams) contains 100 calories, all from fat, 11 grams of fat, of which 7 grams are saturated fat, and 30 milligrams of cholesterol.^[21] In other words, butter consists mostly of saturated fat and is a significant source of dietary cholesterol. Analogue phones could also be listened to on some radio scanners. Pastry makers often chill all their ingredients and utensils while working with a butter dough. Some problems with these models were "cloning", a variant of identity theft, and "scanning" whereby third parties in the local area could intercept and eaves drop in on calls. Butter, because of its flavor, is a common choice for the fat in such a dough, but it can be more difficult to work with than shortening because of its low melting point. Early mobile phones did not have much security designed in. During baking, the fat melts away, leaving a flaky texture. Restrictive legislation has been proposed in 40 states in the US, but only New York State has passed such a law.

Pastries like pie dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out. Drivers in the Czech Republic, France, and the Netherlands may use cell phones but can be fined if they are involved in crashes while using such a device. Some cookies like shortbread may have no other source of moisture but the water in the butter. Australia, Brazil, Chile, Denmark, Germany, Greece, Hungary, Italy, Poland, the Philippines, Romania, Slovenia, South Africa, Spain, Switzerland, Turkey, the United Kingdom, and the United Arab Emirates prohibit the use of hand-held cell phones while driving. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. At least 25 countries restrict or prohibit cell and other wireless technology: Israel, Japan, Portugal and Singapore all prohibit mobile phone use while driving. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. Accidents involving a driver being distracted by talking on a mobile phone have begun to be prosecuted as negligence similar to driving while intoxicated.

Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. An experiment conducted by the American television show MythBusters concluded that use of mobile phones while driving poses the same risk as someone operating a vehicle while under the influence of alcohol. The actual smoke point of butterfat is around 200 °C (400 °F), so clarified butter or ghee is better suited to frying.^[20] Ghee has always been a common frying medium in India, where many avoid other animal fats for cultural or religious reasons. A study in The New England Journal of Medicine reports that drivers who used mobile phones while driving were four times more likely to crash than those who don't, a rate equal to that for drunken driving at the .01 blood alcohol concentration (BAC) level. Butter is used for sautéing and frying, although its milk solids brown and burn above 150 °C (250 °F)—a rather low temperature for most applications. Several studies have shown that motorists have a much higher risk of collisions and losing control of the vehicle while talking on the mobile telephone simultaneously with driving, even when using "hands-free" systems. Beurre monté (prepared butter) is an unflavored beurre blanc made from water instead of vinegar or wine; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste.^[19]. Another controversial but more lethal health concern is the correlation with road traffic accidents.

Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. ^{[citation needed]}. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. It is generally thought, however, that RF is incapable of producing any more than heating effects, as it is considered non-ionizing radiation; in other words, it lacks the energy to disrupt molecular bonds such as occurs in genetic mutations. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. (see also electromagnetic radiation hazard). Beurre noisette (hazel butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. So far, however, the World Health Organization Task Force on EMF effects on health has no definitive conclusion on the veracity of these allegations.

Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Some researchers also report the mobile phone industry has interfered with further research on health risks. Sweetened composed butters can be served with desserts; such hard sauces are often flavored with spirits. More recently a pan-European study provided significant evidence of genetic damage under certain conditions. Composed butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. There is a small amount of scientific evidence for an increase in certain types of rare tumors (cancer) in long-time, heavy users. Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a composed butter or composite butter. As with many new technologies, concerns have arisen about the effects on health from using a mobile telephone.

This allows butter to be safely stored on the countertop for several days without spoilage. Each network operator has a unique radio frequency band. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. Some technologies include AMPS for analog, and TDMA, CDMA, GSM, GPRS, EV-DO, and UMTS for digital communications. Butter is packed into the lid. The technology that achieves this depends on the system which the mobile phone operator has adopted. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. The dialogue between the handset and the cell site is a stream of digitized audio (except for the first generation analog networks).

"French butter dishes" or "Acadian butter dishes" involve a lid with a long interior lip, which sits in a container holding a small amount of water. The switch in turn connects the call to another subscriber of the same wireless service provider or to the public telephone network, which includes the networks of other wireless carriers. Wrapped butter has a shelf life of several months at refrigerator temperatures.^[18]. Cell sites have relatively low-power (often only one or two Watts) radio transmitters which broadcast their presence and relay communications between the mobile handsets and the switch. Until recently, many refrigerators sold in New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater.^[17] Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. As the user moves around the network, the mobile device will "hand off" to new cell sites. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. The handset constantly listens for the strongest signal being received from the surrounding base stations.

Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. When the cellular phone or data device is turned on, it registers with the mobile telephone exchange ("switch") with its unique identifiers, and will then be alerted by the mobile switch when there is an incoming telephone call. It can take several hours of churning to produce workable butter grains from fermented milk.^[16]. The phones have a low-power transceiver that transmits voice and data to the nearest cell sites, usually .5 to 10 miles away. In African and Asian developing nations, butter is traditionally made from sour milk rather than cream. However, all of them communicate through electromagnetic radio waves with a cell site/base station, the antennas of which are usually mounted on a tower, pole, or building. It consists of tea served with intensely flavored — or "rancid"—yak butter and salt. Mobile phones and the network they operate under vary significantly from provider to provider, and even from nation to nation.

Butter tea is consumed in the Himalayan regions of Tibet, Bhutan, Nepal and India. Mobile phones often have features beyond sending text messages and make voice calls—including Internet browsing, music (MP3) playback, personal organizers, e-mail, built-in cameras and camcorders, ringtones, games, radio, Push To Talk (PTT), infrared and bluetooth connectivity, call registers, and ability to watch streaming video or download video for later viewing. Yak butter is important in Tibet; tsampa, barley flour mixed with yak butter, is a staple food. In the event of an emergency, disaster response crews can locate trapped or injured people using the signals from their mobile phones; an interactive menu accessible through the phone's Internet browser notifies the company if the user is safe or in distress. Smen is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. In Japan, cellular phone companies provide immediate notification of earthquakes and other natural disasters to their customers free of charge. Around the world can be found many types of butter. Stories like the London Bombings, the Indian Ocean Tsunami and Hurricane Katrina have been reported on by cameraphone users on news sites like NowPublic and photosharing sites like Flickr.

New Zealand, Australia, and the Ukraine are among the few nations that export a significant percentage of the butter they produce.^[15]. Cameraphones and videophones that can capture video and take photographs are increasingly being used to cover breaking news. Most nations produce and consume the bulk of their butter domestically. Mobile phone use on aircraft is also prohibited, but due to concerns of possible interference with aircraft radio communications. In terms of consumption, Germany was second after India, using 578,000 tons of butter in 1997, followed by France (528,000), Russia (514,000), and the United States (505,000). Many rail companies, particularly those providing long distance services, offer a "quiet car" where phone use is prohibited, much like the designated non-smoking cars in the past. Second in production was the United States (522,000 tons), then France (466,000), Germany (442,000), and New Zealand (307,000). It has become common practice for places like bookshops, libraries, movie theatres, and houses of worship to post signs prohibiting the use of mobile phones, sometimes even installing jamming equipment to prevent them.

In 1997, India produced 1,470,000 metric tons of butter, consuming almost all of it. Users often speak at increased volume, with little regard for other people nearby. India produces and consumes more butter than any other nation, dedicating almost half of its annual milk production to making butter or ghee. Mobile phone etiquette has become an important issue with mobiles ringing at funerals, weddings, movies, and plays. and most other nations that track such data.^[14]. The sale of commercial ringtones exceeded $2.5 billion in 2004 [1]. In the United States, margarine consumption overtook butter during the 1950s^[13] and it is still the case today that more margarine than butter is eaten in the U.S. This has emerged as its own industry.

Per capita butter consumption declined in most western nations during the 20th century, in large part because of the rising popularity of margarine, which is less expensive and, until recent years, was perceived as being healthier. The mobile phone itself has also become a totemic and fashion object, with users decorating, customizing, and accessorizing their mobile phones to reflect their personality. By 1900, more than half the butter produced in the United States was factory made; Europe followed suit shortly after. Cellular phones in Japan, offering Internet capabilities such as NTT DoCoMo's i-mode, offer text messaging via standard e-mail. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. Many phones even offer Instant Messenger services to increase the simplicity and ease of texting on phones. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. The commercial market in SMS's is growing.

This dramatically sped the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Many people keep in touch using SMS, and a whole culture of "texting" has developed from this. In the late 1870s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval. With high levels of mobile telephone penetration, a mobile culture has evolved, where the phone becomes a key social tool, and people rely on their mobile phone addressbook to keep in touch with their friends. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In some developing countries, where there is little existing fixed-line infrastructure, the mobile phone has become widespread. Until the 19th century, the vast majority of butter was made by hand, on farms. It is not uncommon for young adults to simply own a mobile phone instead of a land-line for their residence.

The first margarine was beef tallow flavored with milk and worked like butter; vegetable margarines followed after the development of hydrogenated oils around 1900. In many countries, mobile phones now outnumber land-line telephones, with most adults and many children now owning mobile phones. In 1869, a French chemist claimed the prize with the invention of margarine. In less than twenty years, mobile phones have gone from being rare and expensive pieces of equipment used by businesses to a pervasive low-cost personal item. By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France's inadequate butter supplies. In other countries, such as the United States, Japan, and South Korea, legislation does not require any particular standard, and GSM coexists with other standards, such as CDMA. France, like Ireland, became well-known for its butter, particularly in the Normandy and Brittany regions. All European nations and some Asian nations legislated it as their sole standard.

Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th to 14th centuries; it ended entirely before the 19th century.^[12]. This is due to the equipment manufacturers working to meet one of a few standards, particularly the GSM standard which was designed for Europe-wide interoperability. Such "bog butter" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, antiseptic and acidic environment of a peat bog. The mobile phone has become ubiquitous because of the interoperability of mobile phones across different networks and countries. Across far-northern Europe—Ireland, Scotland, Iceland, and Scandinavia—butter was sometimes treated in a manner unheard-of today: it was packed into barrels (firkins) and buried in peat bogs, perhaps for years. The availability of Prepaid or pay as you go services, where the subscriber does not have to commit to a long term contract, has helped fuel this growth. Bread and butter became common fare among the new middle class, and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce for meats and vegetables.^[11]. At present India and China have the largest growth rates of cellular subscribers in the world.

It slowly became more accepted by the upper class, especially when, in the early 16th century, the Roman Catholic Church permitted its consumption during Lent. In most of Europe, wealthier parts of Asia and Latin America, Australia, Canada and the United States, mobile phones are now widely used, with the majority of the adult, teenage, and even child population owning one. Scandinavia has the longest history in Europe of a butter export trade, dating at least to the 12th century.^[10] Across most of Europe after the fall of Rome and through much of the Middle Ages, butter was a common food, but one with a low reputation; it was consumed principally by peasants. Due to their low establishment costs and rapid deployment, mobile phone networks have since spread rapidly throughout the world, outstripping the growth of fixed telephony. Cooler climates in northern Europe allowed butter to be kept longer before spoiling. Radio phones have a long and varied history that stretches back to the 1950s, with hand-held cellular radio devices being available since 1983. Since India's prehistory, ghee has been both a staple food and used for ceremonial purposes such as fueling holy lamps and funeral pyres. .

The tale of the child Krishna stealing butter remains a popular children's story in India today. Mobile phones are also distinct from cordless telephones, which generally operate only within a limited range of a specific base station. Ghee is mentioned in the Periplus of the Erythraean Sea as a typical trade article around the 1st century CE Arabian Sea, and Roman geographer Strabo describes it as a commodity of Arabia and Sudan.^[9] In India, ghee has been a symbol of purity and an offering to the gods—especially Agni, the Hindu god of fire—for more than 3000 years; references to ghee's sacred nature appear numerous times in the Rig Veda, circa 1500–1200 BCE. There are also specialist communication systems related to, but distinct from mobile phones, such as satellite phones and Professional Mobile Radio. Historian and linguist Andrew Dalby says that most references to butter in ancient Near Eastern texts should actually be translated instead as ghee. Some of the world's largest mobile phone manufacturers include Alcatel, Audiovox, Fujitsu, Kyocera (formerly the handset division of Qualcomm), LG, Motorola, NEC, Nokia, Panasonic (Matsushita Electric), Philips, Sagem, Samsung, Sanyo, Sharp, Siemens, SK Teletech, Sony Ericsson, and Toshiba. A play by the Greek comic poet Anaxandrides refers to Thracians as boutyrophagoi, "butter-eaters".^[7] Pliny's Natural History calls butter "the most delicate of food among barbarous nations", and goes on to describe its medicinal properties.^[8]. In addition to the standard voice function of a telephone, a mobile phone can support many additional services such as SMS for text messaging, packet switching for access to the Internet, and MMS for sending and receiving photos and video.

The people of ancient Greece and Rome seemed to consider butter a food fit more for the northern barbarians. The mobile phone communicates via a cellular network of base stations, or cell sites, which are in turn linked to the conventional telephone network. In the warm Mediterranean climate, unclarified butter would spoil very quickly— unlike cheese, it was not a practical method of preserving the benefits of milk. Most current mobile phones connect instead to the network using a wireless radio wave transmission technology. Butter was certainly known in the classical Mediterranean civilizations, but it does not seem to have been a common food, especially in Ancient Greece or Rome. A mobile phone or cell phone is an electronic telecommunications device with the same basic capability as a conventional fixed-line telephone, but which is also entirely portable and is not required to be connected with a wire to the telephone network. It is then hung with ropes on a tripod of sticks and rocked to and fro until the butter is formed. The GPS technology already available in some phones, while coupled with the camera phone, may also allow users in the future to not only take a picture, but snap the exact location and angle at which the picture was taken.

A goat skin is half filled with milk, then inflated with air and sealed. This would likely lead to maps and help finding where you are going, and supports social efforts, such as locating friends or group members nearby, and identifying some strangers. The earliest butter would have been from sheep or goat's milk; cattle are not thought to have been domesticated for another thousand years or so.^[6] An ancient method of butter making, still used today in some parts of Africa and the Near East, is shown in the photo at right, taken in Palestine. In the future, GPS positioning may be coupled with accelerometer positioning, for covering underground or indoor positioning. Since even accidental agitation can turn cream into butter, it is likely that the invention of butter goes back to the earliest days of dairying, perhaps in the Mesopotamian area between 9000 and 8000 BCE. There are several cell phones that can perform GPS positioning. Because of this, ghee can keep for six to eight months under normal conditions.^[5]. But it is likely that the bandwidth to communicate the video, and receive a processed model will exist.

This process flavors the ghee, and also produces antioxidants which help protect it longer from rancidity. It is unlikely that cell phones will have the processing power to construct models and textures. Ghee is clarified butter which is brought to higher temperatures (120 °C/250 °F) once the water has cooked off, allowing the milk solids to brown. With time, this may develop into full 3D texturing and modeling. At the top, whey proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Image scanning, as seen in existing research [2] [3]. Clarified butter is made by heating butter to its melting point and then allowing it to cool off; after settling, the remaining components separate by density. These methods avoid swamping the network by using traditional broadcasting.

Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. The delivery of multimedia content including video to mobiles is beginning to become a reality with two main competing standards DMB - Digital Multimedia Broadcasting - and DVB-H - a handset version of the Digital Video Broadcasting standard. European-style butters generally have a higher ratio of up to 85% butterfat. The technology is proving popular and there are now even vending machines that accept this form of payment. In the United States, all products sold as "butter" must contain a minimum of 80% butterfat by weight; most American butters contain only slightly more than that, averaging around 81%. By charging up a phone with pre-paid cash credits, it can act as a sophisticated mobile-phone wallet. Another important aspect of production is the amount of butterfat in the finished product. The system, pioneered by NTT DoCoMo and SonyEricsson, is called Felica and there are around 10,000 convenience stores where one can now use a phone to pay for goods just by 'swiping' it over a flat reader.

In addition to flavoring the butter, the addition of salt also acts as a preservative. New technology in Japan has combined the RFID chip principle into the handset and hooked it up to a network of readers and interfaces. Nations that favor sweet cream butter tend to favor salted butter as well, possibly reflecting the blander taste of uncultured butter. Directly tapping into the inner ear or the auditory nerve is already technologically feasible and will become practical as surgical methods advance. Salted butters have either fine, granular salt or a strong brine added to them during the working. In addition, the implant was only designed to receive signals, not transmit them. All categories of butter are sold in both salted and unsalted forms. The implant is currently powered externally, given that no current power source is small enough to fit inside the tooth with it.

Whipped butter, another product designed to be more spreadable, is aerated via the incorporation of nitrogen gas— normal air is not used, as doing so would encourage oxidation and rancidity. Sound is transmitted via radio waves from another device (presumably a mobile phone) and received by the implant. Some modify the makeup of the butter's fat through chemical manipulation of the finished product, some through manipulation of the cattle's feed, and some by incorporating vegetable oils into the butter. This device consists of a radio receiver and transducer, which transmits the sound via bone conduction through the jawbone into the ear. Several spreadable butters have been developed; these remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Speculative improvements in the future may be inspired by an English team led by James Auger and Jimmy Loizeau who in 2002 developed an implant designed to be inserted into a tooth during dental surgery. Raw cream butter is virtually unheard-of in the United States, and is rare in Europe as well.^[4]. However, different display technologies, such as OLED displays, e-paper or retinal displays, smarter communication hardware (directional antennae, multi-mode and peer-to-peer phones) may reduce power requirements, while new power technologies such as fuel cells may provide better energy capacity.

Because of this, cultured butter is sometimes labeled European-style butter in the United States. Colour screens and additional functions put increasing demands on the device's power source, and battery developments may not proceed sufficiently fast to compensate. Cultured butter is the most common type of butter in continental Europe, while sweet cream butter dominates in the United States and the United Kingdom. Further improvements in battery life will be required. Raw cream butter has a "cleaner" cream flavor, without the cooked-milk notes that pasteurization introduces. The new standard (UMA) has been developed for this. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator.^[3] Butter made from fresh or cultured unpasteurized cream is called raw cream butter. The emergence of integration capabilities with other unlicensed access technologies such as a WiMAX and WLAN, as well as allowing handover between traditional operator networks supporting GSM, CDMA and UMTS to unlicensed mobile networks.

Butter made from pasteurized fresh cream is called sweet cream butter. Developments in podcast software enables mobile phones to become podcast playback devices through existing channels like MMS Podcast, J2ME Podcast and AMR-NB Podcast. Today, dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Developments in miniaturised hard disks and flash drives to solve the storage space issue are already surfacing, therefore opening a window for phones to become portable music libraries and players similar to the iPod. A similar and even more efficient method is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process simulates the taste of cultured butter, the product produced is not considered real cultured butter. Examples of companies that are currently developing this technology are Neomedia (via Paperclick), Mobot and Scanbuy. For manufacturers, this method is more efficient since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. Searches can also be personalized to local areas using a GPS system built in to cell phones.

Using this method, the cultured butter flavor grows as the butter is aged in cold storage. This technology can be extended to RFID tags, or even snapped pictures of company logos. Another method for producing cultured butter, developed in the 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Phones equipped with barcode reader-enabled cameras will be able to snap photos of barcodes and direct the user to corresponding sites on the Internet. The fermentation produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.^[2] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria. New technologies are being explored that will utilize the Extended Internet and enable mobile phones to treat a barcode as a URL tag. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. However, to support more natural speech recognition and translation, a drastic improvement in the state of technology in these devices is required.

Butter made from a fermented cream is known as cultured butter. Many phones already have rudimentary speech recognition in a form of voice dialing. Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Mobile phones will include various speech technologies as they are being developed. Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl. Examples of companies that are currently developing this technology are Digital Airways with the Kaleido product, e-sim, mobile arsenal, and Qualcomm with UIOne for the BREW environment. It is a triglyceride, an ester derived from glycerol and three fatty acid groups. New solutions are being developed to create new MMI more easily and let manufacturers and operators experiment new concepts.

Butterfat consists of many moderate-sized, saturated hydrocarbon chain fatty acids. An important area of evolution relates to the Man Machine Interface. Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Currently it is only available in stand-alone devices, such as Ectaco translators. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. One function that would be useful in phones is a translation function. Then the grains are "worked": pressed and kneaded together. However, this may be solved using folding e-paper or built-in projectors.

The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. For example, ebooks may well become a distinct device, because of conflicting form-factor requirements — ebooks require large screens, while phones need to be smaller. This watery liquid is buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. One difficulty in adapting mobile phones to new uses is form factor. Churning produces small butter grains floating in the water-based portion of the cream. The jagged crystals of fat inflict damage upon the fat globule membranes during churning, speeding the butter-making process.

Before it is churned, the cream is cooled to about 5 °C (40 °F) and allowed to remain at that temperature for at least eight hours; under these conditions about half the butterfat in the cream crystallizes. Almost all commercially-made butter today starts with pasteurized cream, usually heated to a relatively high pasteurization temperature above 80 °C (180 °F). In finished butter, different proportions of these three forms result in different consistencies: butters with many crystals are harder than butters dominated by free fats. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules.

Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to come together and separate from the other parts of the cream. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Unhomogenized milk and cream contain butterfat in the form of microscopic globules.

. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian.^[1] The root word persists in the butyric acid found in rancid butter and other rancid dairy products. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron. In general use, the term "butter", unqualified, almost always refers to the dairy product.

Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter, or from fruits, such as apple butter. The color of the butter depends on the animal's feed and is sometimes manipulated with food colorings, most commonly annatto or carotene. The color of butter is generally a pale yellow, but can vary from deep yellow to nearly white.

A firm solid when refrigerated, butter softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32–35 °C (90–95 °F). Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Salt, flavorings, or preservatives are sometimes added to butter. The most common form of butter is made from cows' milk, but butter can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks.

Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. Butter is used as a spread, as a condiment and in cooking applications such as baking, sauce making, and frying. In many parts of the world, butter is an everyday food. Butter is a dairy product made by churning fresh or fermented cream or milk.

Also available in print from Cambridge University Press. ISBN 0521098432 (accessed November 28, 2005). Google Print. The Agricultural Systems of the World: An Evolutionary Approach, 196-198.

(Nov 7, 1974). Grigg, David B. ISBN 92-5-102899-0. Full text online. The technology of traditional milk products in developing countries, Food and Agriculture Organization of the United Nations.

et al (1990). Crawford, R.J.M. Retrieved November 21, 2005. WebExhibits' Butter pages.

Michael Douma (editor). Also available in print from Routledge (UK). ISBN 0415232597 (accessed November 16, 2005). Google Print.

Food in the Ancient World from A to Z, 65. Dalby, Andrew (2003). ISBN 0-684-80001-2. pp 33-39, "Butter and Margarine". On Food and Cooking (Revised Edition), Scribner.

McGee, Harold (2004). Retrieved 27 November 2005. Milk Allergy & Intolerance. ^  Allergy Society of South Africa.

^  From data here, one teaspoon of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount. Retrieved 27 November 2005. ^  Data from nutritiondata.com. 37.

^  McGee p. 36 (beurre noisette and beurre noir), 632 (beurre blanc and beurre monté), and 635–636 (hollandaise and béarnaise). ^  Sauce information from McGee, pp. ^  According to joyofbaking.com, unsalted butter can last for up to three months and salted butter up to five.

The feature has been phased out for energy conservation reasons. Retrieved 27 November 2005. ^  Bring back butter conditioners. Retrieved 28 November 2005.

1: Butter. ^  Crawford et al, part B, section III, ch. Note that the export and import figures do not include trade between nations within the European Union, and that there are inconsistencies regarding the inclusion of clarified butterfat products (explaining why New Zealand is shown exporting more butter in 1997 than was produced). Retrieved 1 December 2005.

Dairy: Word Markets and Trade. ^  Statistics from USDA Foreign Agricultural Service (1999). Retrieved 4 December 2005. ^  See for example this chart from International Margarine Association of the Countries of Europe statistics.

Eating less butter, and more fat. ^  Web Exhibits: Butter. Ancient Firkins. ^  Web Exhibits: Butter.

33, "Ancient, Once Unfashionable". ^  McGee p. Ancient Firkins. ^  Web Exhibits: Butter.

65. ^  Dalby p. Book 28, chapter 35. ^  Bostock and Riley translation.

65. ^  Dalby p. 10. ^  Dates from McGee p.

37. ^  McGee p. 34. ^  McGee p.

33. ^  McGee p. 35. ^  McGee p.

Retrieved 27 November 2005. ^  Douglas Harper's Online Etymology Dictionary entry for butter.